baking powder

Chocolate Walnut Cake is an ultimate old school recipe that came to me from my mother and now I’ll be passing it all you. The very moist and chocolaty this cake is definitely one of the most decadent dessert of all time. A simple recipe that requires perfection which comes from practice requires handful of ingredients that is easily available in your pantry. So put on your aprons and turn on your oven, bake this spectacular cake and surprise your family with your baking skills too.

In this recipe I have used regular cooking oil instead of butter. You can also replace all purpose flour with wheat flour to make it even healthier.

To make this decadent chocolate walnut cake firsr sift flour, cocoa powder, baking powder and salt together. Add one half of chopped walnuts into the dry flour mix and stir with a fork. Keep aside. Powder sugar in a ginder and combine with oil to make a smooth mix. Add egg one by one and mix together with a hand blender till its light and creamy. Add vanilla extract and mix well. Take the dry flour mix and gradually add into the wet mix. Fold in to make a smooth batter. Add milk and give a quick fold again till everything combines well. Take a 9 inch round or square baking pan and either line it with parchment paper or grease it with oil or butter. If you’re greasing it then sprinkle some plain flour and spread all over. Dust the excess flour from the pan and keep aside. Meanwhile set your oven into baking mode and pre heat at 180°C for 10-12 mins. Take the prepared cake mix and pour it into the pan and spread evenly. Sprinkle the rest of the chopped walnuts on the top. Gently tap the pan on the kitchen counter so that the batter settle down completely and the air bubbles break if any. Place the baking pan on the middle rack of your pre heated oven and bake for 40 mins initially. Check your cake by inserting a tooth pick in the center. If it comes out clean, your cake is done or else bake for another 5-6 mins till the tooth pick comes out clean. Transfer the pan on a wire rack and let your cake cool at room temperature. Cut into pieces and serve warm. Tastes best when teemed up with vanilla ice cream.

Last week while re organizing my pantry a found a bottle of Sundrop Peanut Butter which i had got from my mom’s house. The butter was too chunky as it had peanuts bits in it , this is why i wasn’t enjoying it much on bread. I had already made few cookies using peanut butter which unfortunately was a disaster that took me long to come out of it. Hence no cookies this time, so finally i decided to make some brownies using this chunky peanut butter which i later blended with some milk into a smooth fine paste.

Used my old brownie recipe and just topped it with the peanut butter and baked. Whoa! this was perhaps the most loved brownie by my kid. Trust me friends, those who like Sneakers won’t be able to make out any difference between the chocolate and my brownie. I’m gonna make it more often now, but wait for that i need to ask my mom to get me more bottles of peanut butter …Lol

Initially i wasn’t able to post this recipe due to my tight schedule, but few days back i got some amazing response on my Instagram story on this brownie image and after a poll conduct, finally the recipe is here in my blog. Enjoy reading it and as Valentine’s Day is approaching, try to make this at home for your loved one. It’s simple and a fool proof recipe for any brownie base. Happy baking!

How to make this chocolaty, buttery, gooey peanut butter brownie, check out the simplest recipe for this yummy dessert : Pre heat the oven at 180 degree C for 10 – 12 mins. Sift flour, baking powder, cocoa powder an salt together in a bowl and keep aside. In a mixing bowl add sugar and softened butter, whisk till sugar is dissolved and the mix is creamy. Add one egg at a time and keep whisking till its light and fluffy. Now add vanilla extract to the wet mix and keep aside. Add the dry flour mix to the wet mix gradually and fold in to make a thick batter. Add fine chopped chocolate and mix again and keep aside. Now take a bowl and add peanut butter with some milk and blend it well using an electric blender. The mix should be smooth and buttery. Take a square brownie or a cake baking pan and line it with a parchment paper. Pour in the prepared brownie mix and spread it evenly using a spatula. Give a gentle tap on the counter to break the air bubbles, if any. Now pour the peanut butter mix on the top and again spread it all over using a spatula. Place the pan inside the oven and bake for 25-30 mins at 180 degree C. Keep a check on the brownie by inserting a tooth pick in the center. If it comes out clean, your brownie is done, or else bake for another 5-6 mins. Transfer the pan on a wire rack and let it cool at room temperature. Carefully hold the sides of the parchment paper and lift to release the brownie from the pan. Transfer it on a plate and cut into squares with a sharp knife. Stack them on a plate or serving board and serve.

Sift flour, baking powder, cocoa powder an salt together in a bowl and keep aside.

In a mixing bowl add sugar and softened butter, whisk till sugar is dissolved and the mix is creamy.

Add one egg at a time and keep whisking till its light and fluffy.

Now add vanilla extract to the wet mix and keep aside.

Add the dry flour mix to the wet mix gradually and fold in to make a thick batter.

Add fine chopped chocolate and mix again and keep aside.

Now take a bowl and add peanut butter with some milk and blend it well using an electric blender. The mix should be smooth and buttery.

Take a square brownie or a cake baking pan and line it with a parchment paper.

Pour in the prepared brownie mix and spread it evenly using a spatula.

Give a gentle tap on the counter to break the air bubbles, if any.

Now pour the peanut butter mix on the top and again spread it all over using a spatula.

Place the pan inside the oven and bake for 25-30 mins at 180 degree C. Keep a check on the brownie by inserting a tooth pick in the center. If it comes out clean, your brownie is done, or else bake for another 5-6 mins.

Transfer the pan on a wire rack and let it cool at room temperature.

Carefully hold the sides of the parchment paper and lift to release the brownie from the pan.

Transfer it on a plate and cut into squares with a sharp knife.

Stack them on a plate or serving board and serve.

Recipe Notes

If you like this gooey peanut butter brownie recipe then try making at home and share your feedback with me in comments below.

Hey it’s celebration time, time to celebrate the bond of trust, loyalty, togetherness, fun, and friendship. Every first Sunday of August is celebrated as Friendship’s Day. As per wiki Friendship Day celebrations occur on different dates in different countries. The first World Friendship Day was proposed for 30 July in 1958, by the World Friendship Crusade. On 27 April 2011 the General Assembly of the United Nations declared 30 July as official International Friendship Day. However, some countries, including India, celebrate Friendship Day on the first Sunday of August. In Oberlin, Ohio, Friendship Day is celebrated on 8 April each year. Some friends acknowledge each other with exchanges of gifts and cards on this day. Friendship bands are very popular in India, Nepal, Bangladesh, and parts of South America.With the advent of social networking sites, Friendship Day is also being celebrated online.

T carry the celebration forward i thought to greet and treat my friends with this humble chocolate brownie with a salted caramel filling that makes it even more mean, tempting, gooey and delicious. As they say ” A brownie a day keeps the frownies away!” Hence this to all who love to smile and spread love in the world…eat dessert and spread happiness. Below is the easy recipe of salted caramel dark chocolate brownie. Do make it at home this Friendship’s day and spread love and togetherness around you.

Ingredient :

3/4cup : All purpose flour

1cup : Sugar

1/2cup : Softened butter

1/4tsp : Baking powder

1/4tsp : Salt

1/2cup : Cocoa powder

1tsp : Vanilla extract

2 : Eggs

4-5tbsp : Salted Caramel

1/2cup : Dark Chocolate Chips

Method :

Line a brownie baking tray with parchment paper and keep aside. Pre heat the oven at 200 degree C for 10 minutes. Sift flour, baking powder, salt and cocoa powder together and collect in a mixing bowl. In a separate mixing bowl, add sugar and butter, blend till creamy. Now add egg one at a time and blend till light and fluffy. Add vanilla extract and give a quick mix again. Now add the dry flour mix into the wet mix and fold in gently to make a smooth batter. Do not beat the batter. Add dark chocolate chips and fold in the batter nicely. Pour half the batter in the line baking tray and gently tap on the counter to settle the air bubbles. Now pour salted caramel all over the batter randomly and again add the remaining batter on top. Gently tap the pan again and place inside the oven and bake for 25 minutes or till the tooth pick comes out clean. Transfer the pan on the wire rack and let it col down completely. Now carefully hold the sides of the parchment paper and lift the brownie and place it on a plate. Cut the brownies into squares and serve with vanilla ice cream to make it more interesting.

When your little one takes over your job and frosts the cake all by himself! Yes, the exams are over and my son is in a reward collecting mood. Recently he demanded for a small tiny cake which he can easily lay his hands on, so what better than a tea time cake loaf loaded with one of his favorite fruit…pineapple!

So here’s a cute looking cake which was baked by me and Abeer (my champ) just couldn’t wait to get it cool, too excited to frost it with his creative ideas. I was actually not surprised because this isn’t the first time, Abeer definitely has that chef in him which keeps on coming out, now days too often 🙂 From whisking the cream to frosting it , piping the sides …everything done by him and this time he actually wasn’t entertaining me :/ So sharing the simple recipe of the cake and the icing with you below, do try making at home and allow your children to do the decoration part. Let the creative minds work and believe me the outcome shall be even more delicious.

Ingredients :

1cupAll Purpose Flour/ Maida

1tspbaking powder

1pinchsalt

3/4cupsugar

1/2cupbutter in room temperature

2Eggs in room temperature

1tspPineapple essence

1/2cupPineapple Chunks

4-5tbspmilk

For making frosting :

1.5cupheavy cream

3-4tbspConfectioner Sugar/Icing sugar

1/2tspvanilla extract

For decoration :

1/2cupPineapple Chunks

2-3Pineapple slicesroundels

1tspSilver balls

Method :

How to make Frosting : Take plenty of ice cubes in a big bowl and heavy cream in a little smaller bowl. Now place the small bowl on the ice bowl and blend the cream with an electric blender till stiff peak appears. Add icing sugar as per sweetness required and vanilla extract. Blend for another 1 minute. Place the bowl in the fridge for the cream to set, meanwhile bake the cake.

How to make pineapple cake : Take pineapple chunks in a bowl and add 1 tbsp flour on it and toss or mix with a fork such that the flour coats well on the pieces. Keep aside. In a large mixing bowl sift remaining flour along with baking powder and salt and set aside. In a separate mixing bowl whisk sugar and butter together till creamy. Now add egg one at a time and whisk till its light and fluffy. Now add pineapple essence and give a quick stir again. Add the dry mix into the wet mix along with the pineapple chunks and fold to make a thick batter. Add some milk and mix well till the batter is smooth. Line or grease/dust a medium size cake pan (i used loaf pan) and pour in the batter into it. Tap the pan gently on the counter to settle the air bubbles. Place the pan in a pre heated oven and bake the cake on 180 degree C for 30-35 minutes or till the tooth pick comes out clean. Transfer the cake on a wire rack and let it cool down completely.

How to frost the cake : Take 1/2 cup water and 3-4 tbsp icing sugar and mix to make a sweet solution and keep aside. Now carefully slice the cake horizontally into two half and set aside keeping the inside part facing up. Now brush the sweet solution prepared on both the halves generously to make the cake more soft and spongy. Take the frosting prepared and layer the bottom half of the cake first using a spatula. Add pineapple chunks all over the layered frosting. Now carefully place the top half of the cake over the icing. Similarly layer the top surface of the cake with some more frosting. Place the pineapple roundels on the top and add the remaining icing in a piping bag and pip small florets on the border using small star nozzle. Sprinkle some silver balls all over and refrigerate the cake for 15-20 minutes before serving.

Take plenty of ice cubes in a big bowl and heavy cream in a little smaller bowl.

Now place the small bowl on the ice bowl and blend the cream with an electric blender till stiff peak appears.

Add icing sugar as per sweetness required and vanilla extract. Blend for another 1 minute.

Place the bowl in the fridge for the cream to set, meanwhile bake the cake.

How to make pineapple cake :

Take pineapple chunks in a bowl and add 1 tbsp flour on it and toss or mix with a fork such that the flour coats well on the pieces. Keep aside.

In a large mixing bowl sift remaining flour along with baking powder and salt and set aside.

In a separate mixing bowl whisk sugar and butter together till creamy.

Now add egg one at a time and whisk till its light and fluffy.

Now add pineapple essence and give a quick stir again.

Add the dry mix into the wet mix along with the pineapple chunks and fold to make a thick batter.

Add some milk and mix well till the batter is smooth.

Line or grease/dust a medium size cake pan (i used loaf pan) and pour in the batter into it.

Tap the pan gently on the counter to settle the air bubbles.

Place the pan in a pre heated oven and bake the cake on 180 degree C for 30-35 minutes or till the tooth pick comes out clean.

Transfer the cake on a wire rack and let it cool down completely.

How to frost the cake :

Take 1/2 cup water and 3-4 tbsp icing sugar and mix to make a sweet solution and keep aside.

Now carefully slice the cake horizontally into two half and set aside keeping the inside part facing up.

Now brush the sweet solution prepared on both the halves generously to make the cake more soft and spongy.

Take the frosting prepared and layer the bottom half of the cake first using a spatula.

Add pineapple chunks all over the layered frosting.

Now carefully place the top half of the cake over the icing.

Similarly layer the top surface of the cake with some more frosting.

Place the pineapple roundels on the top and add the remaining icing in a piping bag and pip small florets on the border using small star nozzle.

Sprinkle some silver balls all over and refrigerate the cake for 15-20 minutes before serving

Recipe Notes

If you liked this simple pineapple cake recipe then try making at home and sharing your frosting ides with me in comments below. Allow your children to to do icing on the cake, trust me it'll be more fun and the outcome will be even more delicious.

We Love PanCakes! Who doesn’t love pancakes? As they say, ” There is hardship in everything … except eating Pancakes! ” So keep calm and enjoy this decadent dessert as your breakfast. Add a fruit punch into it to make it more exciting. I used Del Monte’s canned Peach Halves to make a fine puree that i used to flavor my pancakes. Drizzled it with some melted chocolate to make it more fun. So next time when you want to enjoy pancakes, don’t just make the ordinary ones, try this peach and chocolate flavored sinful combo and entice your day with goodness of fruit and sweet. Check out my recipe below, where i have also shared technique to melt chocolate and puree the peaches. Also if you have any other suggestion through which i can make some amazing variations to this recipe, then please drop in your ideas below.

Ingredients :

1.5cupsWhet Flour Or All Purpose Flour

1.5tspbaking powder

1pinchsalt

4tbspsugar

1/2tspCinnamon Powder

1tspvanilla extract

1/2cupPeach puree (I used Del Monte’s Peach Halves)

1egg

1.5cupsmilk

2-3tbspMelted Butter

1/2cupMelted Chocolate (I used Morde Dark Chocolate Compound)

Method :

How to melt chocolate : Take 2×2″ inch slab of dark chocolate and beat to break into small pieces. If the chocolate is soft them cut into pieces using a knife. Collect the pieces in a microwave safe bowl and microwave it for 30 secs on high. Take out the bowl and whisk the chocolate and again microwave it on high for 30 secs. Keep repeating the process til the chocolate is melted completely and is in a flowing stage.

How to make peach puree : For making 1 cup of peach puree, take 3-4 peach halves from the can and blend to make puree in a blender jar. Collect the puree and keep aside.

How to make peach pancakes : Sift flour, baking powder and sat in a mixing bowl. Add milk, vanilla extract, sugar, beaten egg, cinnamon powder and whisk to make a smooth and thick batter. The batter should be in a flowing consistency, not running. Add pureed peach and combine nicely till everything incorporates well. Heat a pan cake maker or a non stick pan and brush some melted butter all over. Take a large scoop of pan cake batter and add in the center and wait till the batter spreads by its own. Roast till bubbles appear and the bottom turns golden and flip to roast the other side too. Collect the pan cake on a plate and similarly make more and pile them. Cut some peach halves into small tit bits and keep aside. Now generously pour the melted chocolate over the stacked pancakes and top the center with handful of peach tit bits. Serve warm , eat and repeat!

Take 2x2" inch slab of dark chocolate and beat to break into small pieces. If the chocolate is soft them cut into pieces using a knife. Collect the pieces in a microwave safe bowl and microwave it for 30 secs on high. Take out the bowl and whisk the chocolate and again microwave it on high for 30 secs. Keep repeating the process til the chocolate is melted completely and is in a flowing stage.

How to make peach puree :

For making 1 cup of peach puree, take 3-4 peach halves from the can and blend to make puree in a blender jar. Collect the puree and keep aside.

How to make peach pancakes :

Sift flour, baking powder and sat in a mixing bowl.

Add milk, vanilla extract, sugar, beaten egg, cinnamon powder and whisk to make a smooth and thick batter. The batter should be in a flowing consistency, not running.

Apple & Cranberry upside down cake is a perfect tea time cake and a dessert for your evening monsoon parties. Just when apples are in season this is the right time to get your hands into baking and brace yourself with some baking therapy. Upside down cakes are easy to make but tricky to get perfect. After a lot of trial and error i learnt the trick to get the cake out in a good shape. If you try to reverse the cake when it’s too hot, the cake will definitely go for a toss and all your hard work will go for a ride. And also if you get the cake out after it’s completely cool, then there is a wide possibility for the caramel and the fruits layered below to get stuck in the base. Hence the perfect way to de mould the upside down cake is within 10 minutes. Yes, you heard me right, just take your cake out of the oven and let it rest for a good 8-10 minutes. As i always advise to use spring form pan, your work certainly gets easier. Just release the spring and remove the side case, carefully flip the cake with the bottom tray and gently remove it such that the fruits doesn’t stick in the bottom.

So now when you have got the secret out here, try this recipe and please your family and friends with your baking skills. Trust me this flavorful , aromatic, exotic, fruit layered upside down cake will definitely be a show stopper in your dinner parties and more.

Ingredients :

For Toppings :

1unitapplethin sliced

1cupDried or Fresh CranberriesI used Del Monte’s Dried Cranberries

2tbspMelted Butter

3-4tbspbrown sugar

For Cake :

1cupall purpose flour

1tspbaking powder

1/2tspbaking soda

3/4cupGranulated Sugar

3/4cupvegetable oil

2Eggs

1/2cupButter Milk

1tspvanilla extract

1/2tspCinnamon Powder

How to make Apple & Cranberry Upside Down Cake :

For Topping :

Wash and slice apples thin and keep aside. Meanwhile melt butter and brown sugar together till it looks caramelized. Turn off the gas and keep aside. Grease a 8 inch baking pan with butter and place the apple slices. (i used a spring form pan). Add cranberries all over the layered apples and pour in the butter and brown sugar generously and keep aside.

For Cake :

Pre heat the oven at 180 degree C for 15 minutes.

Sift flour, baking powder and baking soda together in a bowl and keep aside. In a separate bowl, add sugar and butter and whisk till sugar dissolves. Now add eggs and vegetable oil to the sugar butter mix and whisk again till creamy. Add vanilla extract and cinnamon powder and give a quick stir again. Now add the flour mix gently into the wet mix and fold in to make a smooth batter. Add butter milk and mix again such that everything incorporates well. Pour the prepared batter all over the pan covering the layered apples. Gently tap the pan to break the air bubbles formed. Bake the cake at 180 degree C for 35-40 minutes or till the tooth pick inserted in the center comes out clean. Carefully remove the baked cake and allow it to rest on a wire rack for 10 minutes. Gently release the spring of the pan and take it out. Now carefully flip the cake on a plate or a serving platter and remove the bottom tray of the pan. Let the cake cool down completely, slice and serve.

This year i am in a process of adding as many healthy recipes as i can in my blog. Last month i also had a series of guest post in which many of my fellow bloggers shared their healthy breakfast recipes with me. Carrying the same forward, today i bring an absolutely delicious, gluten free, vegan breakfast recipe…. Ragi and Chocolate Pancake.

In India, finger millet locally called by various name including ragi and nachani is mostly grown and consumed in Karnataka, Rajasthan, Andhra Pradesh, Tamil Nadu, Odisha, Maharashtra, Garhwal and Kumaon (Uttarakhand), Dang District (Gujarat) and Goa. Ragi flour is made into flatbreads, including thin, leavened dosa and thicker, unleavened roti. Ragi grain is malted and the grains are ground. This ground flour is consumed mixed with milk, boiled water or yoghurt. In India, Ragi recipes are hundreds in number and even common food stuffs such as dosa, idly and laddu are made out of ragi.

Today i am following the recipe of a very popular blogger Rekha Kakkar, i was amazed to see how she used ragi to combine with chocolate to make pan cakes. As i am a big follower of Rekha and her blog My Taste Curry hence i had to try this out. The recipe is simple and can be made in a jiffy. Though i opted for a vegan recipe but these pan cakes can be made with normal dairy products as well. It totally depends on one’s personal choice.

Hello Friends, today on my blog i welcome one of the very talented, amazing chef, blogger, photographer and the very gorgeous BOBBY KOCHAR. I came to know Bobby through Facebook and it has been just a couple of months that we started interacting with each other. To me, Bobby is a charming and vivacious lady who not just carry a style but also a very humble and down to earth person. I have been following her work from past few months, and i must say she has a wide collection of recipes in her blog DELECTABLE PLATTER. Her blog is a collection of some exotic veg and non veg recipe, both Indian and International with some amazingly stylized and photographed pictures. Bobby is senior to me hence i find a great scope of learning from her and take our friendship as a union of caring and sharing. I feel elated that i am sharing the space with her and her amazing creation and am thankful to her for taking out time for my blog and curate a special recipe for me that falls under Valentine category and grace my blog. Big thanks to Bobby Kochar, now let’s see what she has to say about this …

They say February is a month of LOVE , I choose to disagree. Love is eternal ; in the air throughout one’s life, in every breath.

Care , share , prayer ,allure : all being a part of love. To love or not to, is not even a question which can arise -it is a feeling embedded in our mind , body and soul.

Since 14th February is celebrated as Valentine’s day ….day to show your love to your loved ones, I bring forth a recipe which denotes LOVE to me….A chocolate recipe since chocolates and love seem to be interconnected.

I haven’t met Shaheen in person but love her attitude towards life which is evident from her posts on Facebook…a lively, vivacious girl whom I would love to meet some day..

When she wanted to feature Guest blog , I was kind of waiting for the opportunity to do it. I was wondering whether she would give me a chance to do so.I love her recipes which are quite tempting and look forward to appear on her Guest blog series..

Thank you so much Shaheen..love ya.

Featuring few of my favorite recipes and amazing photographs from ‘Delectable Platter’

Print Recipe

Chocolate Cobbler - Guest Post By Bobby Kochar

Chocolate Cobbler is a delectable chocolate dessert served with Vanilla ice cream.

Add coffee and vanilla essence to boiling water and pour it slowly over the crust mixture.

Bake it for 30- 40 minutes.

Serve it warm with Vanilla ice cream.

Recipe Notes

"This post is a guest post for beautiful Shaheen and actually my first one..Elated to be part of the Guest post series....

If you like this amazingly sinful dessert then do prepare this for your special one and show them some love with your food. Also share your stories with me in comments below. I shall be happy to receive your feedback and views on my work.

Valentine’s Day is round the corner and today happens to be my most favorite Chocolate Day. As they say “Chocolate makes everything better!” i truly believe in this because it works the best in my case. An amazing stress buster and energizer, chocolate is one perfect solution to all my problems. Another favorite and exotic fruit that gives me a real kick is Strawberry, the most most pretty and lovable fruit in this planet. Strawberry represents love, joy and happiness and when a chocolate combines with strawberry…it’s a block buster!

When these two of my favorite come together, an exotic and decadent dessert shapes up which is not just gorgeous looking but also tastes divine. A chocolate ganache covered strawberry and choco chip cake is what i meant! A super delectable loaf which is an ideal tea time snack as well as a great dessert option on special occasions.

Make this sinful dessert this Valentine for your special one and show your love for them !!!

Take 2 tbsp of flour and mix with chopped strawberries and chocolate chips separately in two different bowls and keep aside. This will prevent the fruit and the choco chips from sinking inside the cake.

Cream sugar and butter till sugar is completely dissolved.

Add in the eggs one at a time and blend with an electric blender till light ans fluffy.

Add vanilla extract and give a quick blend again.

Now add half of the flour mix along with half yogurt and fold to make a batter. Again add the other half of both flour mix and yogurt and fold till the batter is smooth.

Mix strawberries and chocolate ships in the batter and pour into the greased tin and tap gently on the counter.

Place the tin inside the pre heated oven and bake for 45-50 mins at 180 degree C or till the tooth pick inserted comes out clean.

I had always heard about cakes that are made by Parsi or Irani bakeries but never got a chance to visit. It was around a year back when my sister brought me a classic cake from some Parsi bakery in Mumbai and that was when i was introduced to MAWA CAKE. Extremely soft and moist cake made with mawa/milk solids, flavored with cardamom and topped with cashews is something to die for. The aroma is truly exotic and is a super delightful snack option for your tea time parties.

The recipe here is adapted by Veg Recipes Of India and trust me it’s a fool proof recipe. Prefect proportions of ingredients and easy to make steps. Though the original recipe is made with whole wheat flour and i opted for all purpose flour but it also calls for a 50-50 option. So you can any day mix both the flour in half proportions. Use of cashews depends from person to person like i chose to decorate my cake with plenty of them.

Print Recipe

Parsi Mawa Cake

A classic tea time cake made by Irani or Parsi bakeries. It is flavored with cardamom and topped with cashews.

Add the flour mix into the mawa mix and fold in to make a thick batter.

Now add milk and cream and and mix nicely such that everything incorporates well.

Pour in the batter in the lined pan and spread evenly.

Gently tap the pan and decorate with cashews making a floral pattern.

Bake the cake in the pre heated oven for 50-55 mins at 180 degree C. Time of baking may vary from oven to oven so adjust accordingly and check by piercing a tooth pick in center till it comes out clean.

Cool the cake on a wire rack and carefully remove from the pan.

Cut in slices and serve with tea or coffee.

Recipe Notes

If you like this recipe then try making at home and enjoy as a tea time snack. Do not forget to share your views and feedback with me in comments below.

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Hi, I'm Shaheen, born and raised in a gastronomic family where every conversation revolves around food and cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A die heart foodie and a physiotherapist by profession, I came into blogging with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining, from mom's recipes to Chef's talk. Spoon Fork And Food was created on a lazy summer afternoon in the fall of 2014 in an effort to keep my sanity in check. This blog is a collection of good food and fond memories that remind me of my mum's home cooked food, those that transport me to distant moments of childhood or shared happy times with loved ones, friends and family. Recipes here are a reflection of me, my roots, who I was, who I am and who I will be as I evolve with the foods I discover, embrace and make them my own!